Let’s face it, salmon is not very sexy. Superfood? Definitely. Nutritional powerhouse? Absolutely. But, exciting? Irresistable? Knocks your socks off? Hardly. Perhaps, because it's considered to be such a “smart” food, we tend to regard it as boring - unique and substantial, just…well, plain.
Most often salmon is roasted, broiled or grilled. We sprinkle it with salt and pepper. We might give it a squirt of lemon. Sometimes we even sit it on top of something else (salad or mashed potatoes), but rarely do we really dress it up. I mean, little black dress, four inch stilettos, dripping in diamonds DRESSED UP!
That’s all salmon really needs: a little makeover. And what could be more vivid and glamorous than the sun-kissed flavors of the Mediterranean. In this dish, salmon is decked out in sweet, plum tomatoes, delicate shallots, briny olives and pungent oregano. Because the salmon is baked in a foil pouch, it stays perfectly moist and absorbs all of the bright flavors. When that pouch is opened and salmon steps out into the spotlight, you won’t believe the transformation. Wallflower, no more!
Baked Salmon with Tomatoes, Shallots and Olives
3 plum tomatoes, chopped
2 shallots, chopped
¼ cup kalamata olives, pitted and chopped
2 Tbsp. fresh oregano, chopped
1 lemon, juiced
2 Tbsp. extra virgin olive oil
Pinch of salt and pepper
4 salmon fillets (about 5 oz. each)
Preheat oven to 400 degrees. In a medium sized bowl, stir together the tomatoes, shallots, olives, oregano, lemon juice, olive oil, salt and pepper. Lay each salmon fillet on a piece of aluminum foil and top with approx. 3 Tbsp. of the tomato mixture. Then, wrap the foil around the salmon, crimping the edges to form a tent. Lay the four tents on a baking sheet and bake for 15 minutes. Unwrap and enjoy!
Serves 4.
